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Preparation

In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon of the pepper and with a pastry blender blend in the butter until the mixture resembles coarse meal. Make a well in the center, add the water and the lemon juice, and combine the mixture with fork until it just forms a dough. On a work surface knead the dough until it is just combined, transfer it to a sheet of wax paper, and using the wax paper as a guide form it into an 11- by 1 1/2-inch squared-off log. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice. (The dough may be made 2 days in advance and kept wrapped well and chilled.)

Preheat the oven to 375°F. Cut the dough into 1/4-inch-thick slices, arrange the slices 1 inch apart on baking sheets, and bake them in batches in the middle of the oven for 10 minutes, or until they are golden around the edges. Transfer the crackers carefully with a spatula to a rack, let them cool, and sprinkle them with the additional pepper.

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Recent Reviews

Super quick and easy to make, and I
thought they were wonderful. On the
advice of other reviewers I sliced
them thin and think this was a good
way to go. They made a very
nice addition to a cocktail party in
place of traditional boring store-
bought crackers. Guests either
loved them or 'didn't get them' --
some expected them to be cookies by
the looks of them, and thus were
surprised. I will note that they are
nothing special to look at,
particularly since the shape of
the 'squared off log' I made was
less than geometric perfection.

A Cook from Haymarket, VA /

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Excellent! I took a few of the suggestions in the other reviews and used three teaspoons of lemon juice as opposed to just one and then omitted the 2 teaspoons of water. Since I like Pecorino Romano better than Parmesan, I used that instead. I set the time for 7 minutes instead of 10 and watched until the edges were slightly golden. They were PERFECT. I would absolutely make these again.

Nani110 from Marlborough, CT /

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i cut and rolled them into thin rounds, taking the advice of topping with a bit of salt and pepper. i think i also added more pepper than the recipe called for. i think they are delightful, though i think i will up the ratio of lemon juice to water next time as well. or maybe mix a few peppers in. or both!

heatherparlato from los angeles /

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These came out really
nice. Instead of cutting
them I rolled them out on
a floured surface to
ensure a very thin
cracker. I also added
poppy seeds and sea salt
to the top before baking.

sok2 from Tepoztlan, Mexico /

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I found these
crackers to be very
ordinary. The dough
was very dry and
crumbly, making it
difficult to slice.
I agree with
previous reviewers
and would have
preferred thinnner,
crisper crackers,
but the dough didn't
hold together to
allow for thinner
slices.